Queso Mac and Cheese (Printer-Friendly)
Rich macaroni smothered in creamy cheeses and spicy peppers for a comforting, bold, and cheesy experience.
# What You’ll Need to Cook:
→ Pasta
01 -
400 g elbow macaroni
→ Dairy and Cheeses
02 -
200 g Velveeta cheese, cubed
03 -
100 g cream cheese, softened
04 -
100 g queso blanco, shredded
05 -
100 g cheddar cheese, shredded
06 -
100 g American cheese, shredded
07 -
250 ml whole milk
08 -
125 ml heavy cream
→ Vegetables and Aromatics
09 -
1 medium onion, finely diced
10 -
2 cloves garlic, minced
11 -
2 jalapeño peppers, seeded and diced
→ Canned/Prepared Ingredients
12 -
1 can (285 g) Rotel diced tomatoes with green chiles, drained
→ Spices and Seasonings
13 -
1 teaspoon ground cumin
14 -
1 teaspoon chili powder
15 -
0.5 teaspoon smoked paprika
16 -
Salt, to taste
17 -
Black pepper, to taste
→ Fat
18 -
3 tablespoons unsalted butter
→ Binding
19 -
2 tablespoons plain flour
→ Fresh Garnish
20 -
Fresh cilantro, chopped, for garnish
→ Optional Topping
21 -
Crushed tortilla chips
# Steps to Prepare:
01 -
Cook the elbow macaroni in salted boiling water until al dente, approximately 8 minutes. Drain and set aside.
02 -
Melt the butter in a large saucepan over medium heat. Add the minced garlic and diced onion and sauté until fragrant, about 2 minutes. Stir in the flour and cook for 1 minute, whisking continually to prevent lumps.
03 -
Gradually pour in the milk and cream, whisking constantly until a smooth, thick sauce forms. Bring to a gentle simmer, then add the cream cheese, Velveeta, American cheese, and cheddar. Stir thoroughly until all cheeses are fully melted and sauce is velvety.
04 -
Mix in the queso blanco, jalapeño peppers, drained Rotel tomatoes, cumin, chili powder, smoked paprika, salt, and black pepper. Continue whisking until smooth and adjust seasonings as necessary.
05 -
Add the cooked macaroni to the sauce and stir to evenly coat all the pasta. Cook gently over low heat for 3 minutes until thoroughly heated.
06 -
Stir in the chopped cilantro for a burst of fresh flavor. Serve hot, garnished with additional cilantro or chopped jalapeños if desired. For extra crunch, sprinkle with crushed tortilla chips just before serving.
# Extra Cooking Tips:
01 -
Ensure all cheeses are at room temperature for smoother melting.
02 -
For a spicier profile, do not remove jalapeño seeds.
03 -
If reheating, add a splash of milk to maintain creaminess.